Description
Ingredients
The spice mix
- 2 tsp KL restaurant spice mix or curry powder – recipe link below
- 1 tsp Kashmiri chili powder or 1/4 tsp cayenne mixed with 3/4 tsp paprika
- 1 tsp kasoor methi – dried fenugreek leaves
- 1/2 tsp kosher salt
The curry ingredients
- 3 Tbsp oil
- 1 Tbsp garlic/ginger paste – recipe link below
- 1 Tbsp tomato paste with enough water to dilute to the consistency of pasta
- 15 oz curry base
- 1-2 Tbsp tamarind sauce (not the same as tamarind paste) – more will crank up the tart/sweet nature of this curry. If you want to substitute tamarind paste see the note below.
- 5-6 Tbsp cooked masoor dahl – make a tarka dahl and use a bit of the lentil in the dhansak
- 10-12 oz pre-cooked chicken or lamb
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